Yeast Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Yeast Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers every bit of that satisfying, savory comfort. The secret weapon here is coconut aminos, which brings that deep, slightly sweet umami punch you'd expect from soy sauce — without any of the fermented ingredients that make traditional versions off-limits. Coconut oil gives the chicken a gorgeous golden sear, and using day-old jasmine rice means every grain gets lightly toasted against the hot wok instead of turning mushy. Fresh ginger, carrots, celery, and scallions layer in brightness and texture so the dish never feels flat or one-note. The technique of pressing the rice against the hot surface and letting it sit undisturbed is a small step that makes a huge difference, creating those slightly crispy bits that make fried rice so craveable. Everything comes together in one pan, which means less cleanup and more time actually enjoying dinner. A scatter of fresh cilantro on top is optional, but it adds a pop of color and freshness that really ties the whole bowl together.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb boneless, skinless chicken breast, cut into ½-inch pieces
3 cups cooked jasmine rice, cooled (day-old preferred)
3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
See all
2 tbsp coconut oil, divided
2 medium carrots, peeled and finely diced
2 stalks celery, finely diced
3 scallions, thinly sliced (white and green parts separated)
1 tsp fresh ginger, finely grated
½ tsp salt, plus more to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Heat 1 tbsp coconut oil in a large wok or 12-inch skillet over high heat until shimmering and just beginning to smoke.
2
Add the chicken pieces in a single layer and cook undisturbed for 3 minutes, until the undersides are golden. Stir and continue cooking for 2–3 minutes more, until the chicken is opaque throughout and registers 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!